What's cookin'? Pumpkin
Treat the family to dinner from the jolly squash
Happy autumn!: Time to celebrate the pumpkin. Sure, you can carve, decorate it — but by all means you should cook this fiber-and-vitamin-packed squash. (Bill Hogan/Chicago Tribune)
1. Put onion, garlic and oil into a large saucepan or Dutch oven. Cook, stirring, over medium heat until onion is tender, about 10 minutes. Stir in broth, canned pumpkin, tomatoes, chili powder, chipotle and cumin. Stir in bell peppers; heat to a simmer. Cook, partly covered, over low heat, stirring often, about 20 minutes.
2. Stir in beans and salt. Simmer until heated through, about 5 minutes. Taste and adjust seasonings. Serve in soup bowls with a spoonful of roasted pumpkin, a generous sprinkling of cilantro and broken tortilla chips.
Per serving (for 6 servings): 276 calories, 10 g fat, 1 g saturated fat, 1 mg cholesterol, 37 g carbohydrates, 10 g protein, 732 mg sodium, 13 g fiber.
Smoky pumpkin chili with pork, hominy
Prep: 25 minutes
Cook: 11/2 hours
Servings: 12 to 14
Note: Turkey tenders can be substituted for the pork tenderloin.
3 tablespoons vegetable oil
3 ½ pounds pork tenderloin, cut into 1-inch chunks, patted dry
2 1/4 teaspoons salt
4 thick slices smoky bacon, diced
2 large onions, diced
2 large carrots, peeled, diced
6 cloves garlic, crushed
1 jar (1.6 ounces) ancho chili powder
¼ cup chili powder